Any way you make ‘em, I just know these are melt in your mouth yummy. Mom rocked these… straight out of the original Betty Crocker Cookbook. I’ll share a couple of my old recipes here. First, my 1970 recipe card. Oh, and when the word is “shortening,” I assure you that this means Crisco. Not the way I cook today, but it sure made great cookies.
Peanut Butter Cookies
1 c shortening
1 c sugar
1 c firmly packed brown sugar
2 eggs
1 c peanut butter
1 tsp vanilla extra
3 c flour
3/4 tsp baking soda
Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs; beat well. Add peanut butter and vanilla; blend well. Add flour and soda, blending well. Shape dough into 1″ balls; place 3 inches apart on greased cookie sheets. Gently flatten with fork dipped in flour, making a crisscross pattern on each. Bake at 350ºF for 10 minutes. Remove to wire racks to cool. Makes 6 dozen.
In the 1960’s and early 70’s I used creamy peanut butter. I assure you that since first switching to extra crunchy peanut butter, I never looked back. Here’s a truly Super Simple rendition from my 1974 recipe card.
Easy Peanut Butter Cookies
1/4 c butter, softened to room temp
½ c packed brown sugar
1 large egg
1 (12‑oz) jar peanut butter (chunky or creamy)
1 vanilla or yellow cake mix
Combine ingredients in order given, blending completely after each addition. Shape into 1″ balls. Place on ungreased cookie sheet. Flatten with a fork in a criss‑cross pattern. Bake 8‑10 minutes at 350ºF. Cool on wire racks. Makes 4-5 dozen.
I also have been known to add all sorts of extra goodies… from chocolate chips and coconut flakes to roasted pepitas and sunflower seeds. In whatever manner you may make them in the 21st Century, if your taste buds are at all like mine, a few scrumptious warm cookies never get to finish cooling on the wire racks!
